Meal Kit
Lemon-Poppy Seed Pork Tenderloin
With Apple-Brussels Sprout Hash and Cider Gastrique
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
Lean pork tenderloin with a lemon and poppy seed crust is accompanied by a warming hash of apples and Brussels sprouts that's sure to comfort you on a chilly winter's night. You'll even learn how to make a gastrique, a fancy French sauce with which you can impress your friends.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 8 oz. Brussels Sprouts
- 4 fl. oz. Apple Cider
- 1 Red Delicious Apple
- 1 Lemon
- 1 Shallot
- 1 fl. oz. Apple Cider Vinegar
- ½ oz. Dijon Mustard
- 1½ Tbsp. Poppy Seeds
- 4 Parsley Sprigs
- ⅓ oz. Light Brown Sugar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Wq4kxzP4
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Calories420
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Carbohydrates40g
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Net Carbs33g
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Fat8g
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Protein47g
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Sodium310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Zest and halve lemon. Mince zest. Trim and quarter Brussels sprouts. Peel and mince shallot. Halve, core, and cut apple into 1/2" dice. Stem and mince parsley. Rinse pork tenderloin, pat dry, and season with salt and pepper. No zester? No problem. Use your vegetable peeler to remove strips of zest.
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2 Sear the Pork Tenderloin.
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add pork tenderloin to the pan and cook 4 minutes on each side until well browned. Transfer to prepared baking sheet to finish cooking. Wipe out pan.
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3 Crust the Tenderloin
Combine poppy seeds and minced lemon zest in a bowl. Spread Dijon mustard evenly over entire pork tenderloin. This will act as glue for crust. Coat pork with lemon-poppyseed mixture and roast 15-18 minutes, or until tenderloin reaches an internal temperature of 145 degrees. Allow to rest 10 minutes before slicing. Resting meat allows juices to redistribute themselves and settle within the meat, making for a juicer roast.
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4 Make Brussels Sprout-Apple Hash.
Heat 2 tsp. olive oil in same medium pan over medium-high heat. Add shallots and quartered Brussels sprouts. Cook for 6 minutes, stirring occasionally. Add diced apples and 2 Tbsp. water. Cook 4 minutes or until apples begin to soften and sprouts are tender. Add chopped parsley and season with a pinch of salt and pepper. Squeeze in juice from half of lemon, transfer hash to plate, and set aside. Wipe out pan and return to stove.
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5 Make the Cider Gastrique
In same pan over medium-high heat, add brown sugar and 2 tsp. water. Simmer 2-3 minutes or until sugar dissolves and most of water evaporates. Carefully add cider vinegar and swirl to combine. Mixture may bubble and boil strongly for a few seconds. This is normal and will settle down quickly. Simmer and reduce by half, about 4 more minutes. Add apple cider and simmer 5 minutes or until slightly thickened. Season with salt and pepper.
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6 Plate the Dish
Slice rested pork tenderloin into 1/4" rounds. Lean against Brussels sprout-apple hash and spoon the cider gastrique onto plate. Squeeze juice from remaining lemon, if desired.
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